Baked Raisin Pudding

Name: Baked Raisin Pudding
Ingredients: 1 oz. Custard Powder; 3 ozs. Raisins; 7 ozs. Flour; 1 oz. Candied Peel; 4 ozs. Dripping; 3 teaspoonful Mixed Spice; 2 ozs. moist Sugar; 1 oz. Raisley; Nearly 1 gill of Milk

From Simple recipes, 1930

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2355Calories

31 gProtein

294 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories2355 kcal

Protein31 g

Carbohydrates294 g

Fiber7.7 g

Sugars123 g

Total Fat122 g

Saturated Fat37 g

Monounsaturated Fat50 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol154 mg

Sodium95 mg

Potassium1211 mg

Calcium347 mg

Iron14 mg

Magnesium113 mg

Phosphorus463 mg

Zinc2.6 mg

Copper0.6 mg

Manganese2.6 mg

Vitamin D6.6 mcg

Vitamin C40 mg

Vitamin A54 mcg

Vitamin E3.7 mg

Vitamin K4.6 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate330 mcg

Choline173 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 16. The excerpt below is the record exactly as published.

Baked Raisin Pudding 1 oz. Custard Powder. 3 ozs. Raisins. 7 ozs. Flour. 1 oz. Candied Peel. 4 ozs. Dripping. 3 teaspoonful Mixed Spice. 2 ozs. moist Sugar. 1 oz. Raisley. Nearly 1 gill of Milk

Cook this with the app: pantry check, scaling, and the assistant.